Rainbow Chard, Oyster Mushrooms & Walnuts



This dish is what I think of when I think of Fall. At least one of the many many things I think of. Yes I also think of holiday, cold weather, scarves, pumpkins, apple picking, pumpkin spice, baking – okay the list goes on and on in my head but I will spare you the rest of it.

Sautés can be so simple and so flavorful. This is a quick and easy side made with rainbow chard, onions, walnuts and oyster mushrooms.

Recipe from Sunset Magazine

Rainbow Chard, Oyster Mushrooms & Walnuts


  • 1/2 pound fresh oyster or other types of mushrooms, rinsed, trimmed and sliced into large pieces
  • 2 pounds rainbow chard
  • 1 cup walnut halves and pieces
  • 1/4 cup salted butter, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 large onion, halved and sliced


  1. Separate chard leaves from stems and tear leaves into large pieces. Slice stems thinly on a diagonal and set aside.
  2. In a small skillet, toast walnuts in 1 tbsp. of butter for about 5 minutes. Set walnuts aside on a small plate.
  3. In a medium pot, saute mushrooms, 2 tbsp. butter, and 1/4 tsp. each salt and pepper for 5 minutes and then transfer to a bowl. Saute chard stems and onion slices over medium-high heat with 1 tbsp. butter and 1/4 tsp. each salt and pepper for 15 minutes.
  4. Add chard leaves, 1/4 cup water, and 1/2 tsp. each salt and pepper to the pot. Cover and saute for 4 minutes, stirring a few times in between. Add mushrooms and half of nuts and mix well. Serve vegetables in a shallow bowl or on a plate and top with remaining nuts.

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